IE42982L - Legume product - Google Patents

Legume product

Info

Publication number
IE42982L
IE42982L IE750237A IE23775A IE42982L IE 42982 L IE42982 L IE 42982L IE 750237 A IE750237 A IE 750237A IE 23775 A IE23775 A IE 23775A IE 42982 L IE42982 L IE 42982L
Authority
IE
Ireland
Prior art keywords
starch
added
legume
enzyme treatment
protein
Prior art date
Application number
IE750237A
Other versions
IE42982B1 (en
Original Assignee
Agricultural Vegetable Prod
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Agricultural Vegetable Prod filed Critical Agricultural Vegetable Prod
Publication of IE42982L publication Critical patent/IE42982L/en
Publication of IE42982B1 publication Critical patent/IE42982B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Animal Husbandry (AREA)
  • Nutrition Science (AREA)
  • Biomedical Technology (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biochemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Fish Paste Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Fodder In General (AREA)

Abstract

1446965 Treatment of legumes AGRICULTURAL PRODUCTION & VEGETABLE PRODUCTS Ltd 4 Feb 1975 [14 Feb 1974 19 April 1974] 6843/74 and 17373/74 Headings A2B and A2E [Also in Division C3] A food product comprises legume material wherein at least some of the starch has been degraded, and is in the form of a bland waterdispersible powder containing up to 90% protein. In a preferred method of making the product, an aqueous slurry of ground or flaked legume material is treated at pH 8 or less with an amylolytic enzyme e.g. at 40-100‹C for 2- 120 mins., to liquify and hydrolyse the starch therein to dextrins. The legumes may be heat treated before the enzyme treatment to gelatinise the starch and inactivate toxins, and may be allowed to germinate to eliminate oligosaccharides. The aqueous liquid in the slurry may be whole, skim or separated milk, whey, or waste aqueous liquid from meat, fish, cereal or vegetable processing. The legume should contain at least 15% protein and 35-75% starch (dry basis) and may be of the genus Phaseolus, Pisuin, Lens, Cicer, Cajanus, Canavalia, Vigna, Dolichos, Lupinus, or Vicia. The enzyme may be α-amylase and/or amyloglucosidase. 4 to 90% of lipid material e.g. tallow, lard, poultry fat, marine oil, coconut palm, palm kernel, soybean, maize, arachis, sunflower seed, safflower seed, rape seed, cotton seed, or linseed oil, may be added. A sulphur containing amino acid e.g. methionine may also be added. A free flow agent or dessicant, an emulsifier, vitamins, minerals and aldehydes may also be included. The treated legume may be used in milk replacer compositions for young ruminants, infant foods, or dietatic foods. In a variation of the process a portion of the slurry may be separated out before amylolytic enzyme treatment, optionally subjected to proteolytic enzyme treatment, and then recombined after the amylolytic enzyme treatment. Cellulose, hemicellulose and/or pectinase may also be added to degrade cell wall materials and reduce the content of raffinoses and sucrose. Aldehyde may be added in order to combine with the protein to form a product soluble at pH less than 4 and insoluble at pH greater than 5. [GB1446965A]
IE237/75A 1974-02-14 1975-02-05 Improvements relating to the preparation of food products IE42982B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB684374 1974-02-14
GB1737374A GB1446965A (en) 1974-02-14 1974-04-19 Preparation of food products

Publications (2)

Publication Number Publication Date
IE42982L true IE42982L (en) 1975-08-14
IE42982B1 IE42982B1 (en) 1980-12-03

Family

ID=26240979

Family Applications (1)

Application Number Title Priority Date Filing Date
IE237/75A IE42982B1 (en) 1974-02-14 1975-02-05 Improvements relating to the preparation of food products

Country Status (7)

Country Link
US (1) US4259358A (en)
CA (1) CA1057572A (en)
DE (1) DE2505594A1 (en)
FR (1) FR2329211A1 (en)
GB (1) GB1446965A (en)
IE (1) IE42982B1 (en)
IT (1) IT1031742B (en)

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Also Published As

Publication number Publication date
US4259358A (en) 1981-03-31
IE42982B1 (en) 1980-12-03
FR2329211A1 (en) 1977-05-27
CA1057572A (en) 1979-07-03
GB1446965A (en) 1976-08-18
DE2505594A1 (en) 1975-08-21
FR2329211B1 (en) 1981-06-12
IT1031742B (en) 1979-05-10

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